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Tropical Fruit Galette

It tastes like paradise!

No need to pack a suitcase! This tropical fruit galette is like a little slice of vacation! Easier than a traditional pie recipe, this rustic galette is made by sandwiching two store-bought pie-crusts together, but not before adding a secret layer of chopped coconut flakes and macadamia nuts! Topped with sweet mango, pineapple, and kiwi and drizzled with a coconut-lime glaze, this super-easy summer dessert is a tropical delight!

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Yields: 6 - 8 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 50 mins

All-purpose flour, for dusting the surface

2 refrigerated pie crusts (from 1 14-oz. box)

1/2 c.

finely chopped roasted macadamia nuts, divided

1/2 c.

finely chopped coconut chips, divided

1/4 c.

chopped banana chips 

1 c.

fresh pineapple wedges (about 3/4-inch thick)

1 c.

fresh mango slices (about 2-inch pieces) from 2 mangos

1 c.

sliced, fresh kiwi (about 1/4 inch thick) from 3 kiwis

1/2 c.

coconut milk, plus more for brushing

6 tbsp.

powdered sugar

1/2 tsp.

lime zest

Roasted macadamia nuts, roughly chopped, for garnish

Coconut chips, for garnish

  1. Preheat the oven to 425°. On a lightly floured piece of parchment paper, unroll one pie crust. Sprinkle 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly over the crust, all the way to the edges.
  2. Unroll the second piecrust and place it on top of the first crust. Lightly dust the top with flour and gently roll the crusts together with a rolling pin to seal. Roll the doubled crust into a 13-inch circle, and slide the crust and parchment paper onto a baking sheet.
  3. Sprinkle the banana chips and remaining 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly over the crust, leaving a 1 1/2 inch border.
  4. In a medium bowl, stir together the mango, pineapple, kiwi, and sugar. Spread and arrange the fruit evenly over the macadamia mixture on the crust. Fold the edges of the dough over the outer edge of the fruit, overlapping every 3 to 4 inches, to keep the crust flat against the fruit. Brush the outer crust lightly with coconut milk.
  5. Bake on the middle rack until the crust is golden brown and the fruit is tender, about 30 minutes. Let cool for 10 minutes, then transfer on the parchment paper to a wire rack, and let cool about 30 minutes more.
  6. While the galette is cooling, whisk together the remaining 1/2 cup coconut milk, powdered sugar, and lime zest until smooth. Top the galette with the coconut drizzle. Sprinkle with macadamia nuts and coconut, if you like.

Look for Dang! brand coconut chips at your local grocery store. If you can't find them, simply toast sweetened coconut flakes in a skillet over medium heat until lightly golden. 

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